Quick Recipe Version (TL;DR)

Yield: About 4 cups (8 servings as a condiment)
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes (plus 24 hours pickling time)

Quick Ingredients

4 cups (about 600 g) peeled, seeded pumpkin, cut in 1.25 cm / 1/2 inch cubes
1.5 cups (360 ml) apple cider vinegar, 5% acidity
1.5 cups (360 ml) water
3/4 cup (150 g) granulated sugar
2 tbsp (25 g) light brown sugar, packed
1 tbsp kosher salt (or 2 tsp fine sea salt)
2 cinnamon sticks
1–1.5 tsp red chili flakes (to taste)
1 tsp black peppercorns
1 tsp mustard seeds
4 whole cloves
1 piece fresh ginger, 2.5 cm / 1 inch, sliced
2 strips orange zest (optional but lovely)

Do This

1. Peel, seed, and cube pumpkin into 1/2 inch pieces; rinse and drain well.
2. Wash 2 clean 480 ml / 1 pint jars and lids with hot soapy water; rinse and air-dry.
3. Quickly blanch pumpkin cubes in simmering water for 2–3 minutes; drain and cool slightly.
4. Simmer vinegar, water, sugars, salt, cinnamon, chili, peppercorns, mustard seeds, cloves, ginger, and orange zest for 3–5 minutes.
5. Pack pumpkin cubes tightly into jars, tucking in cinnamon sticks, ginger slices, and zest.
6. Pour hot brine over pumpkin to cover, cool to room temperature, then refrigerate at least 24 hours before serving.

Why You’ll Love This Recipe

Sweet, tangy, and gently spicy pumpkin cubes with a warm cinnamon aroma that feels like autumn in a jar.
Perfect make-ahead condiment for cheese boards, sandwiches, grain bowls, or roasted meats.
Simple, home-cook-friendly method with no special canning equipment needed (refrigerator pickles only).
Flexible heat level: keep it mild or bump up the chili for a bold, warming kick.

Grocery List

Produce: 1 small sugar pumpkin or pie pumpkin (or kabocha), fresh ginger root, 1 orange (for zest, optional).
Dairy: None.
Pantry: Apple cider vinegar (5% acidity), granulated sugar, light brown sugar, kosher or sea salt, cinnamon sticks, red chili flakes, black peppercorns, mustard seeds, whole cloves, bay leaves (optional), whole dried chili (optional), clean glass jars with lids.

Full Ingredients

For the Pumpkin Cubes

4 cups (about 600 g / 1.3 lb) peeled, seeded pumpkin, cut into 1.25 cm / 1/2 inch cubes (sugar pumpkin, pie pumpkin, or kabocha work best)
Water, for blanching
1 tsp salt, for blanching water (optional but recommended)

For the Warm Cinnamon-Chili Brine

1.5 cups (360 ml) apple cider vinegar, 5% acidity
1.5 cups (360 ml) water
3/4 cup (150 g) granulated sugar
2 tbsp (25 g) light brown sugar, packed
1 tbsp kosher salt (or 2 tsp fine sea salt)
2 whole cinnamon sticks, about 7.5 cm / 3 inches long each
1–1.5 tsp red chili flakes, to taste (start with 1 tsp for mild-medium heat)
1 tsp black peppercorns
1 tsp mustard seeds (yellow or brown)
4 whole cloves
1 piece fresh ginger, about 2.5 cm / 1 inch, thinly sliced
2 strips orange zest, each about 1.25 x 5 cm / 1/2 x 2 inches (use a vegetable peeler; avoid too much white pith)
2 bay leaves (optional, for a subtle herbal note)

Optional Garnish/Serving

Extra cinnamon sticks or orange zest strips, for presentation in the jar
Fresh herbs (such as thyme or rosemary sprigs) for serving alongside cheese boards (do not pickle these)

Step-by-Step Instructions

Step 1: Prep the pumpkin

Choose a small sugar pumpkin, pie pumpkin, or kabocha squash. These varieties are firmer and less watery than carving pumpkins, which helps the cubes keep their shape in the brine.

Cut off the top and bottom of the pumpkin so it sits flat. Stand it upright and slice off the skin in vertical strips. Cut the pumpkin in half, scoop out and discard the seeds and stringy fibers. Cut the flesh into 1.25 cm / 1/2 inch slabs, then into 1.25 cm / 1/2 inch strips and finally into cubes. Measure out 4 cups (about 600 g) of cubes. Rinse briefly under cool water and drain well.

Step 2: Prepare jars and aromatics

Wash 2 glass jars (about 480 ml / 1 pint each) and their lids with hot, soapy water. Rinse thoroughly and let them air-dry upside down on a clean towel. Since this is a refrigerator pickle, you do not need to process the jars for canning, but they should be very clean.

Lay out the cinnamon sticks, red chili flakes, black peppercorns, mustard seeds, whole cloves, ginger slices, orange zest strips, and bay leaves so they are ready to go once the pumpkin is blanched and the brine is hot.

Step 3: Blanch the pumpkin cubes

Blanching keeps the pumpkin cubes pleasantly firm while helping them absorb the brine more evenly. In a medium pot, bring about 1.5 liters / 6 cups of water and 1 tsp salt to a gentle boil over medium-high heat (roughly 95–100°C / 203–212°F).

Add the pumpkin cubes and simmer for 2–3 minutes. You want the cubes to just begin to turn tender while still holding their shape well. Drain immediately in a colander and rinse briefly with cool water to stop the cooking. Let the cubes drain thoroughly while you prepare the brine.

Step 4: Make the warm cinnamon-chili brine

In a clean medium saucepan, combine the apple cider vinegar, water, granulated sugar, brown sugar, and kosher salt. Add 2 cinnamon sticks, 1–1.5 tsp red chili flakes, 1 tsp black peppercorns, 1 tsp mustard seeds, 4 whole cloves, the sliced ginger, orange zest strips, and bay leaves (if using).

Place the pan over medium-high heat and stir until the sugar and salt dissolve completely. Bring the mixture just up to a boil (small, steady bubbles), then reduce the heat and let it simmer gently for 3–5 minutes. This brief simmer helps the cinnamon, chili, and spices bloom and flavor the liquid. Turn off the heat and let the brine sit for 2–3 minutes; it should be very hot but no longer violently boiling when you pour it over the pumpkin.

Step 5: Pack jars with pumpkin and spices

Divide the blanched pumpkin cubes evenly between the prepared jars, packing them fairly tightly but without crushing. Tuck one cinnamon stick into each jar along the side where it will be visible. Add a few slices of ginger and one strip of orange zest to each jar as well.

If any whole spices (peppercorns, mustard seeds, cloves) remain in the saucepan after pouring the brine, you can spoon them evenly into the jars later to make sure every jar gets some of the flavor and visual interest.

Step 6: Add the warm brine

Carefully ladle or pour the hot cinnamon-chili brine over the pumpkin cubes in each jar. Use a small heatproof funnel if you have one to reduce spills. Fill until the pumpkin is completely submerged, leaving about 1.25 cm / 1/2 inch of headspace at the top of each jar.

Use a clean butter knife or a small spatula to gently slide down the inside of each jar, releasing any air bubbles. Top off with a bit more hot brine if needed to fully cover the pumpkin cubes. If you run short on liquid, top up with a mix of equal parts hot vinegar and water rather than plain water to keep the acidity safe and the flavor balanced.

Step 7: Cool, chill, and serve

Let the jars sit at room temperature, uncovered or loosely covered, until they cool to room temperature (about 45–60 minutes). Once cooled, wipe the rims, seal with lids, and transfer to the refrigerator.

Allow the pumpkin to pickle for at least 24 hours before tasting. The flavor deepens noticeably after 48–72 hours. Kept refrigerated and fully submerged in brine, the pickled pumpkin cubes will keep for up to 2–3 weeks. Serve chilled or at cool room temperature with cheese and charcuterie, tucked into sandwiches, spooned over grain bowls, or alongside roasted meats and vegetables.

Pro Tips

Choose the right pumpkin: Sugar pumpkins, pie pumpkins, or kabocha give the best texture. Avoid large carving pumpkins, which can become mushy and watery when pickled.
Keep cubes consistent: Aim for even 1.25 cm / 1/2 inch cubes so they blanch and pickle at the same rate and look neat in the jar.
Adjust the heat level: For mild pickles, use 1 tsp chili flakes and skip whole dried chilies. For spicier results, use 1.5–2 tsp chili flakes or add a small dried chili to each jar.
Sweetness and tang: If you prefer a sharper pickle, reduce the granulated sugar to 1/2 cup. For a sweeter, almost chutney-like vibe, increase brown sugar to 1/4 cup.
Always refrigerate: This is a refrigerator pickle recipe and is not intended for room-temperature shelf storage. Keep jars chilled and discard if you see mold or off smells.

Variations

Smoky Chipotle Pumpkin: Replace half the chili flakes with 1–2 tsp finely minced canned chipotle in adobo. Add it to the brine while simmering for a smoky, deep heat that is excellent with grilled meats and tacos.
Savory Herb-Garlic Pumpkin: Omit the orange zest and reduce the brown sugar to 1 tbsp. Add 2–3 lightly crushed garlic cloves and a small sprig of fresh rosemary or thyme to each jar (remove herbs after 3–4 days to prevent bitterness).
Maple-Cardamom Pumpkin: Replace the brown sugar with 2 tbsp pure maple syrup and add 4–6 lightly crushed green cardamom pods to the brine. This version pairs beautifully with soft cheeses and toasted nuts.

Storage & Make-Ahead

Once cooled and sealed, store the pickled pumpkin cubes in the refrigerator at all times. They taste best after at least 24 hours, and their flavor continues to improve for 2–3 days. Properly stored, fully submerged in brine, they keep well for up to 2–3 weeks. Always use a clean spoon or fork to remove pumpkin from the jar to keep the brine fresh and avoid contamination. If the brine ever looks cloudy with mold, or smells off, discard the contents. This recipe is not designed for canning or room-temperature shelf storage; for safety, treat it strictly as a refrigerated pickle.

Nutrition (per serving)

Approximate values per serving (about 1/2 cup / 100 g, assuming some brine is not consumed): 60–70 calories; 0 g fat; 15–17 g carbohydrates; 13–15 g sugars; 0.5–1 g protein; 250–350 mg sodium. Actual values will vary based on the pumpkin variety, exact sugar usage, and how much brine you consume.

Warm Cinnamon-Chili Pickled Pumpkin Cubes